This freshly milled whole grain soft buttery biscuit recipe is a multipurpose biscuit recipe. We use it for biscuits and gravy, inside-out chicken pot pie, or just good old-fashioned butter and jam on top. For over 10 years this has been my go-to recipe and I am finally sharing it with you!
This is a great recipe, and easy too!
What are the ingredients I need for these homemade biscuits?
This biscuit recipe only requires 5 whole-food ingredients.
- Real Butter
- Whole Grain flour
- Baking Powder
- Cold Whole Milk
What are other milk substitutes I can use?
You can use almost any milk you choose, I have even used water in a super pinch. Definitely not my favorite taste with the water. We love our whole milk, but here are some substitutes that can absolutely work too!
- Almond Milk
- Skim Milk
- Whole Raw Milk
- Leftover whey from cheese-making
- Water (as I said above, not my favorite but can work in a pinch)
- And let’s not forget buttermilk, whole wheat buttermilk biscuits are a whole other level of happiness with buttermilk. So if you can get your hands on buttermilk, it’s worth trying it at least once. They are great tasting!
We haven’t experimented with much else than that, the point is don’t let the “perfect milk” cause you not to try this “Freshly Milled Whole Grain Soft Buttery Biscuit Recipe!”
What kind of flour is best to use?
I have used both soft wheat and hard white wheat berries for these biscuits, just make sure you have a very fine grind if you are using harder wheat.
I drop this guide in every whole grain recipe that I share, as I think it is SO important to be able to see what works best with what.
BEST USES FOR YOUR WHITE AND RED WHOLE GRAINS
BEST USES FOR HARD RED WINTER WHEAT HARD ROLLS
BEST USE FOR SOFT RED WINTER
BEST USES FOR HARD WHITE WHEAT
BEST USES FOR SOFT WHITE WHEAT
Butter or oil?
Butter Butter all the way! I just don’t think you will get the same taste or texture with oil.
I strongly recommend NOT using margarine as it is not whole-food friendly at all.
Can I substitute with all purpose flour?
86% of the nutrition is found in the bran and wheat germ, you lose all that when you use all-purpose flour. Now, no shame if this is all you have on hand but, if want that absolute most nutritious food, it may be a good idea to really consider grinding your own freshly milled flour. It doesn’t take as long as many may think it would.
That being said, if all-purpose is what you have on hand, go for it!
Can I use a food processor?
Yes, you can! I would just do more pulsing of the mixture, which will keep the dough from getting overheated and over-mixed.
How to create layers in your biscuits?
Layering your biscuits is way easier than most think.
Here is how to layer your biscuits.
- Roll your biscuit dough out to about one inch thick.
- Fold in half and repeat.
- You will do this about 5-6 times, think layers as you roll each one out.
- On the final rollout, leave it at about an inch thick and then start your process of cutting your biscuits out with the biscuit cutter.
- This process always gives us a flaky biscuit and creates fluffy biscuits as well.
Do freshly milled whole wheat biscuits have a good taste and texture?
Yes, they taste great with the fluffy texture, flaky layers, and the taste of freshly milled flour, which are SO good.
My kids don’t let these whole-wheat biscuits last in our house at all. Which for any cook or baker, that’s a great success, if you know what I mean.
How to make sure you have the best biscuit dough to work with.
As said already, the best way to keep is to keep your dough as cold as you can throughout the process.
Can I use this as a pie crust?
Because of the baking powder, I use this pie crust for my pies BEST HEALTHY HOMEMADE CHICKEN POT PIE
That being said you can use it if you are in a pinch for a pie crust, it will just have a different taste and texture.
You could use this on dumplings or like I said at the beginning of this post inside out chicken pot pie, which is basically the inside of a chicken pot pie turned into a gravy that you pour over your freshly milled whole grain soft buttery biscuits.
Freshly Milled Whole Grain Soft Buttery Biscuit Recipe
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
4 Tbs. cold butter
6 Tbs. of cold milk (give or take)
- Mix all dry ingredients in a large bowl
- Add your cold butter in slices and gently mix butter into the flour mixture. Some people to make it easier for the butter to mix in, will use a cheese grater for the butter.
- You want to try not to mess with the dough too much as you want it to stay as cold as possible.
- Now it is time to add your milk, just a couple of tablespoons at a time.
- Again, you want to mix the biscuit dough as little as possible while still making sure all the ingredients are incorporated well.
- Once your dough is ready, on a lightly floured surface (usually mine is about room temperature at this point no matter how much I try to keep it as cold as possible) with a rolling pin, roll it out and cut your biscuits out with a biscuit cutter or a cup size.
- I usually roll my dough out to about one-inch thickness or a little less.
- If you are looking to do a layered biscuit, you will find the instructions for that in the notes of the printable recipe.
- Get your baking sheet and either place parchment paper on it, or lightly butter the baking sheet.
- Bake @ 400ºF for 12-15 minutes or until the bottom is golden brown.
- Make sure you don’t overbake them unless you want hockey pucks.
How to store your freshly milled whole grain soft buttery biscuits.
You can either place your in an airtight container or in a ziplock bag, I store them in the refrigerator but, they never last a day as the whole family agrees these are great biscuits.